Vegan Chickpea and Cauliflower Shawarma Bowl

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

In a small bowl, whisk together the ground cumin, smoked paprika, ground coriander, garlic powder, ground cinnamon, salt, and black pepper to create the shawarma spice blend.

Place the cauliflower florets and rinsed chickpeas onto the prepared baking sheet. Drizzle with olive oil and sprinkle the shawarma spice blend evenly over them. Toss well to ensure everything is thoroughly coated.

Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until the cauliflower is tender and caramelized and the chickpeas are slightly crispy.

While the vegetables are roasting, cook the quinoa according to package instructions (typically 1 cup quinoa to 2 cups water, simmered covered for 15 minutes, then fluffed with a fork).

Prepare the tahini dressing by whisking together the tahini, lemon juice, minced garlic, and a pinch of salt in a small bowl. Gradually whisk in the warm water 1 tablespoon at a time until a smooth, pourable consistency is reached.

Assemble the bowls by dividing the cooked quinoa among four bowls as a base. Top with the roasted shawarma cauliflower and chickpeas.

Add the diced cucumber, halved cherry tomatoes, and fresh chopped parsley around the bowls. Generously drizzle the tahini sauce over the top before serving.